Tipsy Marmalade
- Subject: Tipsy Marmalade
- From: Bracey Tiede t*@pacbell.net
- Date: Wed, 16 Oct 2002 15:45:50 -0700
- Importance: Normal
As Moira asked, here's the marmalade recipe. It's from the recent Smith and
Hawken
Gardeners' Community Cookbook. A somewhat different flavor, it's great on toast
or biscuits. I've not tried it with Eureka or other more tart lemons.
Cheers,
Bracey
Tipsy Meyer Lemon Marmalade
Makes 4 pints, 8 half-pints or 16 4-oz jars
3 pounds of very ripe Meyer Lemons (about 8 large)
3 pounds sugar
3 ounces Scotch whiskey (rum or brandy are not recommended)
1. Place cleaned lemons in large nonreactive pot (enameled cast iron is good),
cover with water and simmer until easily pierced with a fork, about 5 minutes if
very ripe. Drain carefully, capturing all juices and let cool until you can
handle them.
2. Cut off the stem end to create a small hole and squeeze the pulp into a
strainer set over the same pot. Remove seeds and add pulp to pot.
3. Slice quartered skins into very thin slices and add to the pot.
4. Add sugar and bring to vigorous boil, stirring frequently to prevent
scorching. Lower heat and simmer about 30 minutes stirring often until a candy
thermometer reads 222F or the mixture coats the back of a spoon.
5. Ready the jars as for canning.
6. Carefully add the Scotch, taking care to avoid the steam and bubbles that
will erupt. Simmer for five minutes more to burn off alcohol and mixture
thickens again.
7. Ladle into jars, seal and process in hot water bath for 15 minutes or cool,
cap and store in refrigerator up to six months, one year if processed as for
canning.
SNIP
<Just made Tipsy Meyer Marmalade and its good.
What makes this marmalade "tipsy"? I am intrigued.
Moira
